/ / Recipe Pork stuffed with dried apricots and onions

Recipe Pork stuffed with dried apricots and onions

  • Salt - 2.5 teaspoons
  • Onion - 2 pieces
  • Dried apricots - 80 Grams
  • Nutmeg Grated - 1/2 Teaspoon
  • Dill - 80 Grams
  • Plum puree - 100 Grams
  • Orange juice - 160 milliliters
  • Béchamel sauce - 90 milliliters
  • Pork - 1 Kilogram
  • Creamy ghee - 100 Grams
  • Mustard Dijon - 2 Teaspoons
  • Cilantro - 80 Grams
  • Black pepper powder - 1/2 Teaspoon
  • Beef broth - 160 milliliters
  • Honey - 30 Grams
  • Canned peas - 200 Grams

Focus number one - you need to pour a piece of meatCold salt water (proportions - a teaspoon of salt per 400 ml of water). Cover the meat in water with a plastic bag - and overnight in the fridge. The meat will be so much softer and softer, but you can not wait until tomorrow - cook without this step. Now cut a piece of meat with a sharp knife into long layers with a thickness of just under 1 cm. Slightly beat them. Now we prepare forcemeat. Fry until finely chopped onion, then add the finely chopped dried apricots into the frying pan, fry for 5 more minutes with the onion on low heat. Remove from the fire and mix with finely chopped herbs, mustard, salt, pepper and nutmeg. We mix it well. For each plate of meat put a little stuffing, gently wrap the plates on the principle of roll, gently turning the edges. To avoid embarrassment, we fasten our meat design with toothpicks. It turns out such beautiful rolls. In a frying pan, melt the butter, fry in it our meat rolls on both sides to a crusty crust. When the meat rolls are browned, we remove them from the fire and leave them for the time being. Now let's make the sauce. To do this, we need a plum puree - you can use fresh, and you can and frozen. In the frying pan, in which fried meat, we spread plum puree, pour beef broth and orange juice. We add a tablespoon of honey, from the walls of the frying pan scrape off the meat. All this business is mixed, mixed and heated. We take the form for baking, we put into it roasted meat rolls, we pour everything with the prepared sauce. Bake about 1 hour at 140 degrees, from time to time pouring meat with sauce. If you want, you can turn the rolls one time - so they are more evenly baked. While the meat is in the oven, we prepare the gravy - the last thing we need to cook. To do this, take a bit of our sauce from a baking tray, mix it with béchamel sauce (I store frozen), salt and pepper. Bring to a boil, then remove it from the fire. We serve: we put a meatloaf on a plate, from above we pour with the prepared sauce. Served with a favorite side dish - I personally serve with canned peas. Bon Appetit!

Servings: 6-7

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